Diwali in India is celebrated with much joy and no celebration is complete without some traditional sweetmeats. Desserts are the highlight of every Indian festival and people experiment with various sweet dishes during Diwali. Just like colourful Rangolis that adorn the entrances of the homes, table decked up with varieties of sweets bring in the spirit of the festival. To add more balance, people like to gorge on the savoury treats as well…
By Chef Suresh Khanna- Fortune Landmark Hotel, Ahmedabad
2 cups All-purpose flour (Maida)
1/2 cup Warm Oil or Ghee
1 tsp Ajwain or Carrom seeds
1/3 cup warm Water (6-7 tbsp)
Oil for deep frying
Method of Preparation:
1. Assemble all the ingredients. Sift flour in a big bowl/plate. Add carrom seeds.
2. Mix in salt. Pour warm oil in the center, gradually work on the flour till mixture is crumbly. Use fingertips to rub oil evenly into the flour.
3. To check if the dough has enough oil, take some mixture on your fist, squeeze it tight. If it binds well and forms a shape, then the dough is ready to work on.
4. Spoon by spoon, add enough water to form a soft and pliable dough.
5. The Mathari dough is ready. Cover and let it sit for 20 minutes.
6. Heat oil in a kadai. Make a small ball out of the dough and flatten it. You can even use a rolling pin to form a small disc shaped mathari.
7. Poke mathri with a fork – this way it will not puff up during frying and will turn out crispy.
8. Now add the mathari to the hot oil. Maintain the oil temperature and make sure the oil is medium hot and not smoky.
9. Mathris should float and cook in oil until crisp and golden brown in color. Remove from oil and set it on a paper napkin to drain off excess oil.
10. Allow them to cool down completely. Store them in airtight container
MALPUA WITH RABADI
Malpua with Rabadi is any Indian sweet-lover’s delight. Surprisingly easy to make, the golden Malpuas are served with a topping of creamy chilled rabadi, coming together to create an indulgent creation that’s impossible to resist.
Ingredients for Rabadi
• 1 liter (full fat) Cow’s Milk
• Few strands Saffron
• 2 tbsp Sugar
• Rose water for aroma – few drops
Method of preparation:
1. Take a heavy bottom pan and add milk to it.
2. Bring the milk to a boil.
3. Soak saffron in 2 tbsp milk and keep aside.
4. Lower the heat to medium low and keep stirring and scraping the sides of the pan after every 10-12 minutes.
5. Cook the milk for 1 to 1.5 hours, till it is reduced to one quarter.
6. Add sugar, saffron soaked in milk and rose water and cook for another 3-4 minutes.
7. Pour the rabari in earthen pots for more flavour or else just transfer in a serving bowl.
8. Garnish with almond and pistachio slivers.
9. Either serve hot or chill in refrigerator for a few hours before serving.
Ingredients for Malpua
• 3/4 cup Refined Flour
• 1/2 cup Curd
• 1/2 cup Milk + 2 tbsp
• 2 tablespoon Condensed Milk
• 4 tablespoon Clarified Butter or Desi Ghee
• 1 tablespoon Pistachio chopped
• 1 tablespoon Almonds chopped
• 3/4 cup Sugar
• 2 green Cardamom crushed
• 1 cup Water
• A pinch of Baking Soda
• Few Saffron strands
Method of preparation for Malpua
1. Heat the sugar and water together and bring to a boil. Add crushed cardamom and cook on medium flame. Reduce to 3/4 cup or a syrup of one string consistency.
2. Add saffron strands in 2 tablespoon of warm milk and set aside. In a bowl, take refined flour, baking soda, 1/2 cup milk and 1/2 cup yogurt, mix well to avoid lumps.
3. Add saffron soaked milk and condensed milk and mix well to make a smooth flowing mixture. Heat clarified butter or oil in a nonstick pan.
4. Spread the batter with the help of deep round spoon and make malpuas (medium, round pancakes) from the mixture. Cook till golden brown from both sides, dip in prepared sugar syrup and place on serving dish.
5. Garnish with chopped pistachio and almonds and serve hot with rabadi.